This beauty is just pure heaven! Thick, creamy, with fresh pops of blueberry plus the tart and sweet lemon flavor that comes together perfectly.
Nutty Graham Cracker Crust
1 c. graham cracker crumbs (Can roll with a rolling pin or use a food processor until finely ground)
1/2 c. old-fashioned rolled oats (Could use quick-cooking oats)
1/2 c. ground walnuts or nuts of your choice
1/2 c. butter or margarine or 8 tablespoons, melted
1 (8-ounce package) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
1/3 c. lemon juice
1 tsp. vanilla extract
Fresh Blueberry Topping
2 c. fresh blueberries (you could use frozen)
1/2 c. sugar
1 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. water
1 tbsp. lemon juice
HOW TO MAKE FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST
To Make The Nutty Graham Cracker Crust
Step 1: Prepare the oven by preheating it to 350 degrees. Grease an 8 x 8-inch pan.
Step 2: Combine the graham cracker crumbs, rolled oats, ground walnuts, and butter. Then, pour into the prepared pan and press onto the bottom.
Step 3: Place inside the preheated oven and bake for 10 to 12 minutes. Once done, remove the pan from the oven and let it cool.
FOR THE CHEESECAKE
Step 4: Mix the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract on high for 3 to 4 minutes. Then, pour it over the cooled crust and refrigerate for 3 hours.
To Make The Fresh Blueberry Topping
Step 5: Combine the Fresh Blueberry Topping ingredients except for the lemon juice. Bring to a boil and cook for 2 minutes until thickened while stirring constantly.
Step 6: Remove from the stove and stir in the lemon juice. Let it cool.
Step 7: Pour the topping over the chilled cheesecake.
To ensure the freshness of the cake, keep it refrigerated. This recipe makes about 10 to 12 servings. You can use fresh fruits too like strawberries or blackberries.
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